JP2009089684A - Low trans-fatty acid oil and fat composition - Google Patents
Low trans-fatty acid oil and fat composition Download PDFInfo
- Publication number
- JP2009089684A JP2009089684A JP2007265282A JP2007265282A JP2009089684A JP 2009089684 A JP2009089684 A JP 2009089684A JP 2007265282 A JP2007265282 A JP 2007265282A JP 2007265282 A JP2007265282 A JP 2007265282A JP 2009089684 A JP2009089684 A JP 2009089684A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- mass
- fatty acid
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 105
- 239000000194 fatty acid Substances 0.000 title claims abstract description 84
- 150000002978 peroxides Chemical class 0.000 claims abstract description 51
- 235000013305 food Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 79
- 229930195729 fatty acid Natural products 0.000 claims description 79
- 150000004665 fatty acids Chemical class 0.000 claims description 75
- 239000000796 flavoring agent Substances 0.000 claims description 70
- 235000019634 flavors Nutrition 0.000 claims description 70
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 27
- 229910052740 iodine Inorganic materials 0.000 claims description 27
- 239000011630 iodine Substances 0.000 claims description 27
- 239000000470 constituent Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000001257 hydrogen Substances 0.000 abstract description 7
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 7
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 207
- 235000019198 oils Nutrition 0.000 description 196
- 239000003925 fat Substances 0.000 description 179
- 235000019197 fats Nutrition 0.000 description 168
- 235000019645 odor Nutrition 0.000 description 49
- 235000019482 Palm oil Nutrition 0.000 description 36
- 239000002540 palm oil Substances 0.000 description 36
- 235000019484 Rapeseed oil Nutrition 0.000 description 19
- 238000005984 hydrogenation reaction Methods 0.000 description 16
- 241001465754 Metazoa Species 0.000 description 14
- 238000002844 melting Methods 0.000 description 14
- 230000008018 melting Effects 0.000 description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 description 13
- 235000019871 vegetable fat Nutrition 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 9
- 235000021067 refined food Nutrition 0.000 description 9
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 9
- 240000005856 Lyophyllum decastes Species 0.000 description 8
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 8
- 239000008256 whipped cream Substances 0.000 description 8
- 238000007664 blowing Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- -1 fatty acid ester Chemical class 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000003760 tallow Substances 0.000 description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000012343 cottonseed oil Nutrition 0.000 description 3
- 235000012489 doughnuts Nutrition 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- ZVQOOHYFBIDMTQ-UHFFFAOYSA-N [methyl(oxido){1-[6-(trifluoromethyl)pyridin-3-yl]ethyl}-lambda(6)-sulfanylidene]cyanamide Chemical compound N#CN=S(C)(=O)C(C)C1=CC=C(C(F)(F)F)N=C1 ZVQOOHYFBIDMTQ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 235000017471 coenzyme Q10 Nutrition 0.000 description 1
- 235000014541 cooking fats Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000008371 tortilla/corn chips Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、トランス脂肪酸含量が低いにもかかわらず、水素添加臭（水添臭又は硬化臭と呼ばれることもある）の風味を有する油脂組成物に関するものである。
また、本発明は、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有する食品に関するものである。
The present invention relates to an oil and fat composition having a flavor of hydrogenated odor (sometimes referred to as hydrogenated odor or cured odor) despite the low trans fatty acid content.
The present invention also relates to a food having a hydrogenated odor flavor despite the low trans fatty acid content.
動植物油脂を部分水素添加して得られる硬化油（以下、部分水素添加して得られる硬化油は、部分水素添加油脂とする）は、サラダ油等に代表される液状油と比べ、耐熱性、酸化安定性に優れるため、フライドチキン、フライドポテト、バターピーナッツ、ドーナツ等に用いられる加熱調理用油脂として従来から用いられて来た。また、部分水素添加油脂は、可塑性を有することから、マーガリン、ショートニング等の可塑性油脂組成物やホイップクリーム等の起泡性水中油型乳化物等の広く油脂加工食品にも用いられて来た。 Hardened oil obtained by partial hydrogenation of animal and vegetable fats and oils (hereinafter, the hardened oil obtained by partial hydrogenation is referred to as partially hydrogenated fats and oils) is heat resistant and oxidized compared to liquid oils such as salad oil. Since it is excellent in stability, it has been conventionally used as a cooking oil for use in fried chicken, french fries, butter peanuts, donuts and the like. In addition, since partially hydrogenated fats and oils have plasticity, they have been widely used in processed fat and oil processed foods such as plastic oil and fat compositions such as margarine and shortening, and foamable oil-in-water emulsions such as whipped cream.
動植物油脂の部分水素添加油脂は、水素添加によって生成するトランス脂肪酸を含有している。近年、トランス脂肪酸に関しては、ヒトをはじめ動物が長期間多量に摂取した場合には、血中総コレステロール値及び悪玉と呼ばれる低密度リポ蛋白質コレステロール値を高め、肥満や虚血性心疾患などの原因となりうるという学説が欧州や米国から出て来ており、一定水準以上のトランス脂肪酸を含有する食品については表示を義務化する等の対策をとる国が増えてきている。我が国においても世界的な流れを受け、食品中のトランス脂肪酸含量を低減させる試みが検討されており、加熱調理用油脂や油脂加工食品についても、トランス脂肪酸含量の低減化が求められている。 The partially hydrogenated fat of animal and vegetable fats and oils contains trans fatty acids generated by hydrogenation. In recent years, trans-fatty acids have increased blood total cholesterol levels and low-density lipoprotein cholesterol levels called bad, which can cause obesity and ischemic heart disease when animals, including humans, are ingested in large quantities for a long time. The theory of “Uru” has emerged from Europe and the United States, and an increasing number of countries are taking measures such as requiring labeling for foods containing trans fatty acids above a certain level. In Japan, attempts have been made to reduce the trans fatty acid content in foods in response to the global trend, and it is also required to reduce the trans fatty acid content in cooking fats and oils and processed foods.
動植物油脂の部分水素添加油脂中におけるトランス脂肪酸含量の低減化に関しては、水素添加反応の工程で、触媒や温度等の反応条件を工夫する試みがなされている（例えば、特許文献１、２）。 Regarding the reduction of the trans fatty acid content in the partially hydrogenated fats of animal and vegetable fats and oils, attempts have been made to devise reaction conditions such as catalyst and temperature in the hydrogenation reaction step (for example, Patent Documents 1 and 2).
一方、動植物油脂の部分水素添加油脂は、水素添加臭と呼ばれる独特の風味を有しており、例えば、フライドチキンやドーナツ等では、水素添加臭の独特の風味が消費者に慣れ親しまれている。従って、水素添加臭は、商品の個性を特徴付ける重要な風味の一部として定着しているものも多い。
この動植物油脂の部分水素添加油脂の水素添加臭は、前述したトランス脂肪酸に起因することが知られている。
従って、前述のトランス脂肪酸含量を低減させる試みにより、トランス脂肪酸含量を減らすと、水素添加臭の独特な風味が失われるという問題があった。
On the other hand, partially hydrogenated fats of animal and vegetable fats and oils have a unique flavor called hydrogenated odor. For example, in fried chicken and donuts, the unique flavor of hydrogenated odor is familiar to consumers. . Therefore, many hydrogenated odors have been established as part of an important flavor that characterizes the individuality of products.
It is known that the hydrogenated odor of partially hydrogenated fats and oils of animal and vegetable fats and oils is attributed to the above-mentioned trans fatty acids.
Therefore, when the trans fatty acid content is reduced by the above-described attempt to reduce the trans fatty acid content, there is a problem that the unique flavor of the hydrogenated odor is lost.
以上のような背景から、動植物油脂の部分水素添加油脂の独特な風味である水素添加臭の風味を有したまま、トランス脂肪酸含量をできる限り低減した油脂の開発が望まれていた。
本発明の目的は、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有する油脂組成物及びその製造方法を提供することである。
また、本発明の目的は、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有する食品及びその製造方法を提供することである。
また、本発明の目的は、水素添加臭の風味を有する油脂組成物おいて、トランス脂肪酸含量を低減する方法を提供することである。
また、本発明の目的は、水素添加臭の風味を有する食品おいて、トランス脂肪酸含量を低減する方法を提供することである。
An object of the present invention is to provide an oil and fat composition having a hydrogenated odor flavor and a method for producing the same, although the trans fatty acid content is low.
Moreover, the objective of this invention is providing the foodstuff which has the flavor of a hydrogenation odor, and its manufacturing method, although the trans fatty-acid content is low.
Another object of the present invention is to provide a method for reducing the trans fatty acid content in an oil or fat composition having a hydrogenated odor.
Another object of the present invention is to provide a method for reducing the trans fatty acid content in foods having a hydrogenated odor.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、軽微に酸化した部分水素添加油脂を配合することで、水素添加臭の風味を有したままトランス脂肪酸含量を低減することができることを見出し、本発明を完成させるに至った。より詳しくは、油脂組成物中に過酸化物価が０．０４〜７である部分水素添加油脂を１〜３０質量％含有させることで、水素添加臭の風味を有したままトランス脂肪酸含量を低減することができることを見出した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors reduced the trans fatty acid content while maintaining the flavor of hydrogenated odor by blending slightly oxidized partially hydrogenated fats and oils. As a result, the present invention has been completed. More specifically, by containing 1 to 30% by mass of a partially hydrogenated fat and oil having a peroxide value of 0.04 to 7 in the fat and oil composition, the trans fatty acid content is reduced while maintaining the flavor of a hydrogenated odor. I found that I can do it.
すなわち、本発明の第１の発明は、部分水素添加油脂を１〜３０質量％含有する油脂組成物であって、該部分水素添加油脂の過酸化物価が０．０４〜７である油脂組成物である。 That is, 1st invention of this invention is an oil-fat composition which contains 1-30 mass% of partially hydrogenated fats and oils, and the peroxide value of this partially hydrogenated fats is 0.04-7 It is.
本発明の第２の発明は、前記油脂組成物の全構成脂肪酸中におけるトランス脂肪酸含量が２０質量％以下である第１の発明に記載の油脂組成物である。 2nd invention of this invention is the fat composition as described in 1st invention whose trans fatty-acid content in all the fatty acids of the said fat composition is 20 mass% or less.
本発明の第３の発明は、前記部分水素添加油脂が、ヨウ素価が２０〜９０で全構成脂肪酸中におけるトランス脂肪酸含量が１０〜６０質量％である第１又は２の発明に記載の油脂組成物である。 According to a third aspect of the present invention, there is provided the fat and oil composition according to the first or second aspect, wherein the partially hydrogenated fat or oil has an iodine value of 20 to 90 and a trans fatty acid content in all constituent fatty acids is 10 to 60% by mass. It is a thing.
本発明の第４の発明は、第１〜３のいずれか１つの発明に記載の油脂組成物を用いた食品である。 4th invention of this invention is a foodstuff using the oil-fat composition as described in any one of 1st-3rd invention.
本発明の第５の発明は、過酸化物価が０．０４〜７である部分水素添加油脂を１〜３０質量％含有させることを特徴とする油脂組成物の製造方法である。 5th invention of this invention is a manufacturing method of the oil-fat composition characterized by including 1-30 mass% of partially hydrogenated fats and oils whose peroxide values are 0.04-7.
本発明の第６の発明は、過酸化物価が０．０４〜７である部分水素添加油脂を１〜３０質量％含有させた油脂組成物を食品に用いることによる、水素添加臭の風味を有する食品のトランス脂肪酸含量を低減する方法である。 6th invention of this invention has the flavor of the hydrogenation smell by using the fats and oils composition which contained 1-30 mass% of partially hydrogenated fats and oils whose peroxide value is 0.04-7 for foodstuffs. It is a method for reducing the trans fatty acid content of food.
本発明によれば、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有する油脂組成物及びその製造方法を提供することができる。
また、本発明によれば、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有する食品及びその製造方法を提供することができる。
また、本発明によれば、水素添加臭の風味を有する油脂組成物において、トランス脂肪酸含量を低減する方法を提供することができる。
また、本発明のよれば、水素添加臭の風味を有する食品において、トランス脂肪酸含量を低減する方法を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, although the trans fatty-acid content is low, the oil-fat composition which has the flavor of a hydrogenation odor, and its manufacturing method can be provided.
Moreover, according to this invention, although the trans fatty-acid content is low, the foodstuff which has the flavor of hydrogenation smell, and its manufacturing method can be provided.
Moreover, according to this invention, the method of reducing a trans-fatty-acid content can be provided in the oil-fat composition which has the flavor of a hydrogenation odor.
Further, according to the present invention, it is possible to provide a method for reducing the content of trans fatty acid in a food having a hydrogenated odor.
以下、本発明について詳細に説明する。
まず、本発明の油脂組成物について説明する。
本発明の油脂組成物は、部分水素添加油脂を１〜３０質量％含有し、該部分水素添加油脂の過酸化物価が０．０４〜７であることを特徴とする。
Hereinafter, the present invention will be described in detail.
First, the oil and fat composition of the present invention will be described.
The oil and fat composition of the present invention contains 1 to 30% by mass of partially hydrogenated oil and fat, and the peroxide value of the partially hydrogenated oil and fat is 0.04 to 7.
部分水素添加油脂とは、動植物油脂を部分水素添加して得られる油脂である。部分水素添加油脂は、部分水素添加硬化油、部分水添油と呼ばれることもある。極度硬化油が原料油脂を構成する全ての不飽和脂肪酸の二重結合に水素を付加することで構成脂肪酸の全てを飽和脂肪酸としたものであるのに対して、部分水素添加油脂は原料油脂を構成する一部の不飽和脂肪酸の二重結合に水素を付加したものであり、部分水素添加油脂は構成脂肪酸に不飽和脂肪酸が残存しているものである。水素付加の反応時に副反応として、不飽和脂肪酸の二重結合がシス型からトランス型への異性化を起こすため、不飽和脂肪酸が残存している部分水素添加油脂には、通常、トランス脂肪酸が含まれるものである。 Partially hydrogenated fats and oils are fats and oils obtained by partially hydrogenating animal and vegetable fats and oils. Partially hydrogenated oils and fats are sometimes referred to as partially hydrogenated hydrogenated oils and partially hydrogenated oils. While extremely hardened oils are made by adding hydrogen to the double bonds of all unsaturated fatty acids that make up the raw fats and oils, all of the constituent fatty acids are made into saturated fatty acids, whereas partially hydrogenated fats and oils are made from raw fats and oils Hydrogen is added to a double bond of a part of the unsaturated fatty acid constituting the partially hydrogenated fat and oil, and the unsaturated fatty acid remains in the constituent fatty acid. As a side reaction during the hydrogenation reaction, the unsaturated fatty acid double bond causes isomerization from the cis form to the trans form. It is included.
部分水素添加油脂の原料となる動植物油脂としては、通常、食用油脂として使用されるものであれば特に制限なく使用することができるが、例えば、大豆油、菜種油、綿実油、コーン油、パーム油、紅花油、ヒマワリ油、牛脂、豚脂等やこれらのエステル交換油、分別油等が挙げられる。 As animal and vegetable fats and oils that are used as raw materials for partially hydrogenated fats and oils, they can be used without particular limitation as long as they are usually used as edible fats and oils. For example, soybean oil, rapeseed oil, cottonseed oil, corn oil, palm oil, Examples include safflower oil, sunflower oil, beef tallow, pork tallow, transesterified oil, fractionated oil, and the like.
部分水素添加油脂は、常法の水素添加方法により製造することができる。例えば、原料油脂である動植物油脂に、ニッケル等の触媒を対油０．０１〜０．３質量％添加し、温度１２０℃〜２００℃、水素圧０．０１〜０．３ＭＰａの条件で水素添加反応を行うことにより製造することができる。 Partially hydrogenated fats and oils can be produced by a conventional hydrogenation method. For example, 0.01 to 0.3% by mass of a catalyst such as nickel is added to animal and vegetable fats and oils that are raw oils and fats, and hydrogenation is performed under conditions of a temperature of 120 ° C. to 200 ° C. and a hydrogen pressure of 0.01 to 0.3 MPa. It can manufacture by performing reaction.
本発明に使用する部分水素添加油脂は、軽微に酸化したものを用いることが好ましい。より詳しくは、本発明に使用する部分水素添加油脂は、過酸化物価が０．０４〜７であることが好ましく、０．１〜６であることがより好ましく、０．２〜５であることが更に好ましく、０．２〜１であることが最も好ましい。部分水素添加油脂の過酸化物価が上記範囲にあると、水素添加臭の風味が強まるため、トランス脂肪酸含量を低減することができ、また、酸敗臭の点でも問題ないものが得られる。
過酸化物価が上記範囲の部分水素添加油脂としては、過酸化物価が上記範囲であれば特に制限なく使用することができるが、部分水素添加油脂が長期間保存により酸化したものや強制的に空気を吹き込む等による強制的に酸化させたもの等を使用することができる。
なお、油脂の過酸化物価は、「社団法人 日本油化学会 基準油脂分析試験法２．５．２．１−１９９６」の方法に準じて測定することができる。
このように軽微に酸化して過酸化物価が上記範囲となった部分水素添加油脂を使用すると、トランス脂肪酸含量が少なくても水素添加臭の風味の発現を強めることができるため、トランス脂肪酸含量を低減することができる。
The partially hydrogenated fat used in the present invention is preferably lightly oxidized. More specifically, the partially hydrogenated fat used in the present invention preferably has a peroxide value of 0.04 to 7, more preferably 0.1 to 6, and 0.2 to 5. Is more preferable, and most preferably 0.2 to 1. When the peroxide value of the partially hydrogenated fat / oil is in the above range, the flavor of hydrogenated odor is enhanced, so that the content of trans fatty acid can be reduced, and a product having no problem in terms of acid odor is obtained.
As the partially hydrogenated fat and oil having a peroxide value in the above range, it can be used without particular limitation as long as the peroxide value is in the above range. Forcibly oxidized by blowing or the like can be used.
In addition, the peroxide value of fats and oils can be measured according to the method of “The Japan Oil Chemists' Society Standard fat and oil analysis test method 2.5.2.1-1996”.
Using partially hydrogenated fats and oils that have been oxidized lightly and have a peroxide value in the above range can enhance the expression of hydrogenated odor even if the content of trans fatty acids is small. Can be reduced.
本発明に使用する過酸化物価が上記範囲の部分水素添加油脂は、ヨウ素価が２０〜９０で全構成脂肪酸中におけるトランス脂肪酸含量が１０〜６０質量％であることが好ましく、ヨウ素価が２５〜８０で全構成脂肪酸中におけるトランス脂肪酸含量が１５〜５５質量％であることがより好ましく、ヨウ素価が３０〜７０で全構成脂肪酸中におけるトランス脂肪酸含量が１５〜５０質量％であることが最も好ましい。部分水素添加油脂のヨウ素価及び全構成脂肪酸中におけるトランス脂肪酸含量が前記範囲にあると、水素添加臭の風味が強く、また、加工油脂食品として使用し易い物性となる。
なお、油脂のトランス脂肪酸含量は、ＡＯＣＳ法（Ｃｅ１ｆ−９６）に準じてガスクロマトグラフィー法にて測定することができる。また、油脂のヨウ素価は、「社団法人 日本油化学会 基準油脂分析試験法２．３．４．１−１９９６」の方法に準じて測定することができる。
The partially hydrogenated fats and oils having a peroxide value in the above range for use in the present invention preferably have an iodine value of 20 to 90 and a trans fatty acid content of 10 to 60% by mass in the total constituent fatty acids, and an iodine value of 25 to 25. 80, the trans fatty acid content in the total constituent fatty acid is more preferably 15 to 55% by mass, and the iodine value is 30 to 70, and the trans fatty acid content in the total constituent fatty acid is most preferably 15 to 50% by mass. . When the iodine value of partially hydrogenated fats and oils and the trans fatty acid content in all the constituent fatty acids are within the above ranges, the flavor of hydrogenated odor is strong and the physical properties are easy to use as processed fats and oils.
In addition, the trans fatty acid content of fats and oils can be measured by a gas chromatography method according to the AOCS method (Ce1f-96). Moreover, the iodine value of fats and oils can be measured according to the method of “The Japan Oil Chemists' Society Standard fats and oils analysis test method 2.3.4.1-1996”.
部分水素添加油脂の市販品としては、例えば、大豆油の部分水素添加油脂（商品名：大豆硬化油４０、日清オイリオグループ株式会社製、融点４０℃、ヨウ素価６７．６、トランス脂肪酸含量４６．１質量％）、菜種油の部分水素添加油脂（商品名：菜種硬化油３４、日清オイリオグループ株式会社製、融点３４℃、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％）、パーム油の部分水素添加油脂（商品名：パーム硬化油４７、日清オイリオグループ株式会社製、融点４７、ヨウ素価３８．６、トランス脂肪含量１８．３質量％）、綿実油の部分水素添加油脂（商品名：綿実硬化油３６、日清オイリオグループ株式会社製、融点３６℃、ヨウ素価６４．２、トランス脂肪酸含量３４．８質量％）及びコーン油の部分水素添加油脂（商品名：コーン硬化油４０、日清オイリオグループ株式会社製、融点４０℃、ヨウ素価６５．９、トランス脂肪酸含量４０．１質量％）等を例示することができる。
通常、製造直後の市販品の部分水素添加油脂は、過酸化物価が０である。
As a commercially available product of partially hydrogenated fats and oils, for example, partially hydrogenated fats and oils of soybean oil (trade name: soybean hardened oil 40, manufactured by Nisshin Oilio Group, melting point 40 ° C., iodine value 67.6, trans fatty acid content 46 .1% by mass), partially hydrogenated fat / oil of rapeseed oil (trade name: hardened rapeseed oil 34, manufactured by Nisshin Oilio Group, melting point 34 ° C., iodine value 74.0, trans fatty acid content 37.3% by mass), palm Partially hydrogenated fats and oils (trade name: hardened palm oil 47, Nisshin Oillio Group, melting point 47, iodine value 38.6, trans fat content 18.3% by mass), partially hydrogenated fats and oils of cottonseed oil (commodities Name: Cottonseed hydrogenated oil 36, manufactured by Nisshin Oillio Group, melting point 36 ° C., iodine value 64.2, trans fatty acid content 34.8% by mass) and partially hydrogenated fat of corn oil (quotient) Name: Corn hardened oil 40, Nisshin OilliO Group, Ltd., melting point 40 ° C., iodine value 65.9, can be exemplified trans fatty acid content 40.1 wt%), and the like.
Usually, the peroxide value of the commercially available partially hydrogenated oil and fat immediately after production is zero.
また、本発明で使用する部分水素添加油脂は、１種又は２種以上を使用することができる。 Moreover, the partial hydrogenated fats and oils used by this invention can use 1 type (s) or 2 or more types.
本発明の油脂組成物中における過酸化物価が上記範囲である部分水素添加油脂の含量は、１〜３０質量％であることが好ましく、２〜３０質量％であることがより好ましく、３〜２５質量％であることが更に好ましく、４〜２０質量％であることが最も好ましい。油脂組成物中における部分水素添加油脂の含量が上記範囲にあると、水素添加臭の風味を有したまま、トランス脂肪酸含量を低減することができる。 The content of the partially hydrogenated oil whose peroxide value is in the above range in the oil and fat composition of the present invention is preferably 1 to 30% by mass, more preferably 2 to 30% by mass, and 3 to 25 It is more preferable that it is mass%, and it is most preferable that it is 4-20 mass%. When the content of the partially hydrogenated oil and fat in the oil and fat composition is in the above range, the trans fatty acid content can be reduced while maintaining the flavor of the hydrogenated odor.
本発明の油脂組成物の全構成脂肪酸中におけるトランス脂肪酸含量は、２０質量％以下であることが好ましく、１５質量％以下であることがより好ましく、１〜１０質量％であることがさらに好ましく、３〜８質量％であることが最も好ましい。油脂組成物の全構成脂肪酸中におけるトランス脂肪酸含量が上記範囲にあると、得られる食品が水素添加臭の独特な風味を程好く有するものとなる。
従来の部分水素添加油脂を含有する油脂には、全構成脂肪酸中に４０質量％程度のトランス脂肪酸が含まれる。従って、本発明によると、油脂中のトランス脂肪酸含量を１／２〜１／４０程度と大幅に低減することができる。
The trans fatty acid content in the total constituent fatty acids of the oil and fat composition of the present invention is preferably 20% by mass or less, more preferably 15% by mass or less, and further preferably 1 to 10% by mass, Most preferably, it is 3-8 mass%. When the trans fatty acid content in the total constituent fatty acids of the oil and fat composition is in the above range, the resulting food has a unique flavor of hydrogenated odor.
Conventional fats and oils containing partially hydrogenated fats and oils contain about 40% by mass of trans fatty acids in all constituent fatty acids. Therefore, according to the present invention, the content of trans fatty acid in fats and oils can be greatly reduced to about 1/2 to 1/40.
本発明の油脂組成物は、過酸化物価が上記範囲の部分水素添加油脂以外の動植物油脂を適宜配合することができる。動植物油脂は、過酸化物価が上記範囲の部分水素添加油脂でなく、食用油脂であれば特に限定されないが、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等やこれらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油が挙げられる。また、これらの動植物油脂は、１種又は２種以上を使用することができる。
本発明の油脂組成物中における過酸化物価が上記範囲の部分水素添加油脂以外の動植物油脂の含量は、７０〜９９質量％であることが好ましく、７０〜９８質量％であることがより好ましく、７５〜９７質量％であることが更に好ましく、８０〜９６質量％であることが最も好ましい。
In the oil and fat composition of the present invention, animal and vegetable oils and fats other than the partially hydrogenated oil and fat having a peroxide value in the above range can be appropriately blended. Animal and vegetable fats and oils are not particularly limited as long as they are not partially hydrogenated fats and oils with a peroxide value in the above range, but edible fats and oils. , Rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil, etc. and their fractionated oil (middle melting point of palm oil, fractionated soft oil of palm oil, fractionated hardness of palm oil Oil), and transesterified oil. Moreover, these animal and vegetable oils and fats can use 1 type (s) or 2 or more types.
The content of animal and vegetable fats and oils other than partially hydrogenated fats and oils having a peroxide value in the above range in the oil and fat composition of the present invention is preferably 70 to 99% by mass, more preferably 70 to 98% by mass, More preferably, it is 75-97 mass%, and it is most preferable that it is 80-96 mass%.
本発明の油脂組成物は、必要に応じて通常の油脂に用いられる添加剤を適宜配合することができる。具体的には、保存安定性向上、酸化安定性向上、熱安定性向上、低温化での結晶抑制等を目的としたポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、トコフェロール及びレシチン等が挙げられる。 The oil and fat composition of the present invention can be appropriately mixed with additives used for ordinary oils and fats as necessary. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, and suppressing crystallization at low temperatures. Fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, tocopherol, lecithin and the like can be mentioned.
本発明の油脂組成物は、過酸化物価が上記範囲の部分水素添加油を油脂組成物中に好ましくは１〜３０質量％、より好ましくは２〜３０質量％、更に好ましくは３〜２５質量％、最も好ましくは４〜２０質量％含有させることで製造することができる。油脂組成物の製造方法は、過酸化物価が上記範囲の部分水素添加油脂を上記範囲含有させる以外は、常法により特に制限なく製造することができる。例えば、過酸化物価が上記範囲の部分水素添加油脂と過酸化物価が上記範囲の部分水素添加油脂以外の油脂とを質量比（過酸化物価が上記範囲の部分水素添加油脂：過酸化物価が上記範囲の部分水素添加油脂以外の油脂）で好ましくは１：９９〜３０：７０、より好ましくは２：９８〜３０：７０、更に好ましくは３：９７〜２５：７５、最も好ましくは４：９６〜２０：８０混合することで製造することができる。 In the oil and fat composition of the present invention, the partially hydrogenated oil having a peroxide value in the above range is preferably 1 to 30% by mass, more preferably 2 to 30% by mass, and further preferably 3 to 25% by mass in the oil and fat composition. The most preferable content is 4 to 20% by mass. The method for producing an oil / fat composition can be produced by a conventional method without any particular limitation, except that the partially hydrogenated oil / fat having a peroxide value in the above-mentioned range is contained. For example, the mass ratio of the partially hydrogenated fat / oil with a peroxide value in the above range and the fat / oil other than the partially hydrogenated fat / oil with a peroxide value in the above range (partially hydrogenated fat / oil with a peroxide value in the above range: Fats and oils other than partially hydrogenated fats and oils in the range are preferably 1:99 to 30:70, more preferably 2:98 to 30:70, still more preferably 3:97 to 25:75, and most preferably 4:96 to It can be produced by mixing 20:80.
本発明の油脂組成物は、揚げ物、炒め物等の加熱調理や水中油型乳化物、起泡性水中油型乳化物、可塑性油脂組成物、ルウ、チョコレート等の油脂加工食品等に好適に用いることができる。 The oil / fat composition of the present invention is suitably used for cooking such as fried foods and fried foods, oil-in-water emulsions, foaming oil-in-water emulsions, plastic oil / fat compositions, processed foods such as roux and chocolate, etc. be able to.
本発明の油脂組成物は、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有するものである。従って、本発明の油脂組成物は、水素添加臭の風味を有したまま、トランス脂肪酸含量を低減することができる。 The oil and fat composition of the present invention has a hydrogenated odor flavor despite the low trans fatty acid content. Therefore, the fat and oil composition of the present invention can reduce the trans fatty acid content while having the flavor of hydrogenation odor.
また、本発明の油脂組成物を食品に用いると、得られる食品の水素添加臭の風味を有したまま、トランス脂肪酸含量を低減することができる。 Moreover, when the oil-fat composition of this invention is used for a foodstuff, the trans fatty-acid content can be reduced, having the flavor of the hydrogenation smell of the foodstuff obtained.
次に、本発明の食品について説明する。
本発明の食品は、本発明の油脂組成物を用いた食品であることを特徴とする。
Next, the food of the present invention will be described.
The food of the present invention is a food using the oil and fat composition of the present invention.
本発明の食品とは、本発明の油脂組成物を用いて揚げ物、炒め物等の加熱調理することにより得られる加熱調理食品、本発明の油脂組成物を用いて製造される水中油型乳化物、起泡性水中油型乳化物、可塑性油脂組成物、ルウ、チョコレート等の油脂加工食品、これらの油脂加工食品を用いて製造される加工食品等のことを意味する。
本発明の食品は、水素添加臭の独特の風味を有するものである。
The food of the present invention is a cooked food obtained by cooking by using the oil and fat composition of the present invention, such as fried food and fried food, and an oil-in-water emulsion produced by using the oil and fat composition of the present invention. It means a foamed oil-in-water emulsion, a plastic fat composition, processed foods such as roux and chocolate, processed foods produced using these processed fats and foods, and the like.
The food of the present invention has a unique flavor of hydrogenated odor.
本発明の食品のうち、加熱調理食品の具体例としては、例えば、素揚げ、から揚げ、カツ、コロッケ、フライ（フライドチキン、フライドポテト等）、天ぷら、ドーナツ、揚げ麺、せんべい、あられ、ビスケット、クラッカー、クッキー、プレッツェル、コーンチップス、コーンパフ、コーンフレークス、ポップコーン、ポテトチップス、ナッツ、バターピーナッツ、スナック菓子等が挙げられる。
加熱調理食品は、本発明の油脂組成物を用いて加熱調理する以外、使用する素材や特別な条件を必要とせず、常法により製造（調理）することができる。
Among the foods of the present invention, specific examples of cooked foods include, for example, deep-fried, fried, cutlet, croquette, fried (fried chicken, fried potato, etc.), tempura, donut, fried noodles, rice cracker, arabe, biscuits , Crackers, cookies, pretzels, corn chips, corn puffs, corn flakes, popcorn, potato chips, nuts, butter peanuts, snacks and the like.
The cooked food can be manufactured (cooked) by a conventional method without requiring the materials to be used or special conditions other than cooking with the oil and fat composition of the present invention.
本発明の食品のうち、油脂加工食品の具体例としては、例えば、クリーム等の水中油型乳化物、ホイップクリーム等の起泡性水中油型乳化物、マーガリン・ショートニング（製菓・製パンの練り込み用・折り込み用、フライ用、炒め用、バータークリーム用等）等の可塑性油脂組成物、カレー等のルウ、チョコレート等が挙げられる。
油脂加工食品は、本発明の油脂組成物を用いて製造する以外、使用する素材や特別な条件を必要とせず、常法により製造することができる。
油脂加工食品においては、油脂加工食品に使用する油脂のうち、本発明の油脂組成物を３０〜１００質量％使用することが好ましく、５０〜１００質量％使用することがより好ましく、７０〜１００質量％使用することが最も好ましい。
Among the foods of the present invention, specific examples of processed oils and fats include, for example, oil-in-water emulsions such as cream, foaming oil-in-water emulsions such as whipped cream, margarine shortening (confectionery and bread kneading Plastic oils and fat compositions such as curling and folding, frying, frying, barter cream, etc., curry and other roux, chocolate and the like.
The processed oil and fat food can be manufactured by a conventional method without using the material and special conditions to be used except for manufacturing using the oil and fat composition of the present invention.
In fat and oil processed foods, it is preferable to use 30 to 100% by mass, more preferably 50 to 100% by mass, and more preferably 70 to 100% by mass of the oil and fat composition of the present invention. % Is most preferred.
本発明の食品のうち、加工食品の具体例としては、例えば、ケーキ、クッキー、ビスケット、パイ等の焼き菓子、食パン、菓子パン、デニッシュ等のパン、ピザ、カレー等のルウ食品等が挙げられる。
加工食品は、本発明の油脂組成物を用いて製造した油脂加工食品を用いる以外、使用する素材や特別な条件を必要とせず、常法により製造することができる。
Among the foods of the present invention, specific examples of processed foods include, for example, baked confectionery such as cakes, cookies, biscuits and pie, bread such as bread, confectionery bread and Danish, and roux food such as pizza and curry.
The processed food can be produced by a conventional method without using any raw materials or special conditions to be used other than using the fat and oil processed food produced using the oil and fat composition of the present invention.
本発明の食品は、トランス脂肪酸含量が低いにもかかわらず、水素添加臭の風味を有するものである。従って、本発明の食品は、水素添加臭の風味を有したまま、トランス脂肪酸含量を低減することができる。 The food of the present invention has a hydrogenated odor flavor despite its low trans fatty acid content. Therefore, the food of the present invention can reduce the trans fatty acid content while maintaining the flavor of hydrogenated odor.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されるものではない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
（油脂組成物の評価１）
パーム油（商品名：精製パーム油、日清オイリオグループ株式会社製）８０質量部と、製造後６か月が経過した過酸化物価０．４の菜種油の部分水素添加油脂（商品名：菜種硬化油３４、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％、日清オイリオグループ株式会社製）２０質量部とを、混合し、実施例１の油脂組成物を得た。また、パーム油（商品名：精製パーム油、日清オイリオグループ株式会社製）と、過酸化物価０の菜種油の部分水素添加油脂（商品名：菜種硬化油３４、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％、日清オイリオグループ株式会社製）とを、パーム油：菜種油の部分水素添加油脂の質量比で、それぞれ２０：８０、３０：７０、４０：６０、５０：５０、６０：４０、７０：３０、８０：２０の割合で混合し、風味標準品の油脂組成物を得た。
油脂のトランス脂肪酸含量は、ＡＯＣＳ法（Ｃｅ１ｆ−９６）に準じてガスクロマトグラフィー法にて測定した（以下のトランス脂肪酸含量についても同様の方法で測定した）。油脂の過酸化物価は、「社団法人 日本油化学会 基準油脂分析試験法２．５．２．１−１９９６」の方法に準じて測定した（以下の過酸化物価についても同様の方法で測定した）。油脂のヨウ素価は、「社団法人 日本油化学会 基準油脂分析試験法２．３．４．１−１９９６」の方法に準じて測定した（以下のヨウ素価についても同様の方法で測定した）。
５人のパネルにて４０℃に加温した各油脂組成物における水素添加臭の風味を評価し、実施例１の油脂組成物がどの配合比の風味標準品と同程度の水素添加臭の風味を有するかを評価した。
その結果、実施例１の油脂組成物は、パーム油５０質量部と過酸化物価０の菜種油の部分水素添加油脂５０質量部とを混合して得られた風味標準品の油脂組成物と同程度の十分な水素添加臭の風味を有していた。表１に実施例１の油脂組成物と、パーム油５０質量部と過酸化物価０の菜種油の部分水素添加油脂５０質量部とを混合して得られた風味標準品のトランス脂肪酸含量を示した。実施例１の油脂組成物は、パーム油５０質量部と過酸化物価０の菜種油の部分水素添加油脂５０質量部とを混合して得られた風味標準品の油脂組成物よりもトランス脂肪酸含量が少ないにもかかわらず、同程度の十分な水素添加臭の風味を有していた。
(Evaluation 1 of fat composition)
80 parts by mass of palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) and partially hydrogenated oil and fat of rapeseed oil with a peroxide value of 0.4 after 6 months of manufacture (trade name: rapeseed hardening) Oil 34, iodine value 74.0, trans fatty acid content 37.3% by mass, Nisshin Oilio Group Co., Ltd. 20 parts by mass were mixed to obtain an oil and fat composition of Example 1. Also, palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) and partially hydrogenated fats and oils of rapeseed oil having a peroxide value of 0 (trade name: hardened rapeseed oil 34, iodine value 74.0, trans fatty acid) Content: 37.3 mass%, manufactured by Nisshin Oillio Group Co., Ltd.), with a mass ratio of palm oil: rapeseed oil of partially hydrogenated fats and oils of 20:80, 30:70, 40:60, 50:50, 60, respectively. : 40, 70:30, and 80:20 were mixed to obtain a standard oily fat composition.
The trans fatty acid content of fats and oils was measured by gas chromatography according to the AOCS method (Ce1f-96) (the following trans fatty acid content was also measured by the same method). The peroxide value of fats and oils was measured according to the method of “The Japan Oil Chemists' Society, Standard Oil and Fat Analysis Test Method 2.5.2.1-1996” (the following peroxide values were also measured in the same manner). ). The iodine value of fats and oils was measured according to the method of “Japan Oil Chemists' Society, Standard Oil and Fat Analytical Test Method 2.3.4.1-1996” (the following iodine values were also measured in the same manner).
The flavor of hydrogenated odor in each oil and fat composition heated to 40 ° C. by a panel of five people was evaluated, and the fat and oil flavor of Example 1 was comparable to the flavor standard product in which blending ratio. It was evaluated whether it has.
As a result, the oil / fat composition of Example 1 is almost the same as the oil / fat composition of a flavor standard product obtained by mixing 50 parts by mass of palm oil and 50 parts by mass of partially hydrogenated oil / fat of rapeseed oil having a peroxide value of 0. Had a sufficient hydrogenated odor flavor. Table 1 shows the trans fatty acid content of a flavor standard product obtained by mixing the oil and fat composition of Example 1, 50 parts by mass of palm oil and 50 parts by mass of partially hydrogenated oil and fat of rapeseed oil having a peroxide value of 0. . The oil and fat composition of Example 1 has a trans fatty acid content as compared with the oil and fat composition of a flavor standard product obtained by mixing 50 parts by mass of palm oil and 50 parts by mass of partially hydrogenated oil and fat of rapeseed oil having a peroxide value of 0. Despite the small amount, it had a similar hydrogenated odor flavor.
（油脂組成物の評価２）
パーム油（商品名：精製パーム油、日清オイリオグループ株式会社製）９５質量部と、製造後１年が経過した過酸化物価０．５のパーム油の部分水素添加油脂（商品名：パーム硬化油４７、ヨウ素価３８．６、トランス脂肪含量１８．３質量％、日清オイリオグループ株式会社製）５質量部とを、混合し、実施例２の油脂組成物を得た。また、パーム油（商品名：精製パーム油、日清オイリオグループ株式会社製）と、過酸化物価０のパーム油の部分水素添加油脂（商品名：パーム硬化油４７、ヨウ素価３８．６、トランス脂肪含量１８．３質量％、日清オイリオグループ株式会社製）とを、パーム油：パーム油の部分水素添加油脂の質量比で、それぞれ２０：８０、３０：７０、４０：６０、５０：５０、６０：４０、７０：３０、８０：２０の割合で混合し、風味標準品の油脂組成物を得た。
５人のパネルにて４０℃に加温した各油脂組成物における水素添加臭の風味を評価し、実施例２の油脂組成物がどの配合比の風味標準品と同程度の水素添加臭の風味を有するかを評価した。
その結果、実施例２の油脂組成物は、パーム油５０質量部と過酸化物価０のパーム油の部分水素添加油脂５０質量部とを混合して得られた風味標準品の油脂組成物と同程度の十分な水素添加臭の風味を有していた。表２に実施例２の油脂組成物と、パーム油５０質量部と過酸化物価０のパーム油の部分水素添加油脂５０質量部とを混合して得られた風味標準品のトランス脂肪酸含量を示した。実施例２の油脂組成物は、パーム油５０質量部と過酸化物価０のパーム油の部分水素添加油脂５０質量部とを混合して得られた風味標準品の油脂組成物よりもトランス脂肪酸含量が少ないにもかかわらず、同程度の十分な水素添加臭の風味を有していた。
(Evaluation 2 of oil and fat composition)
95 parts by mass of palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) and partially hydrogenated fat / oil of a palm oil with a peroxide value of 0.5 after 1 year of manufacture (trade name: palm hardening) Oil 47, iodine value 38.6, trans fat content 18.3% by mass, Nisshin Oilio Group Co., Ltd. 5 parts by mass were mixed to obtain an oil and fat composition of Example 2. In addition, palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) and partially hydrogenated fats and oils of palm oil having a peroxide value of 0 (trade name: hardened palm oil 47, iodine value 38.6, transformer Fat content 18.3% by mass, manufactured by Nisshin Oillio Group Co., Ltd.), with a mass ratio of palm oil: partially hydrogenated fat of palm oil, 20:80, 30:70, 40:60, 50:50, respectively. , 60:40, 70:30, and 80:20 to obtain a standard flavor oil and fat composition.
The flavor of hydrogenated odor in each oil and fat composition heated to 40 ° C. by a panel of five people was evaluated, and the fat and oil flavor of Example 2 was comparable to the flavor standard product in which blend ratio. It was evaluated whether it has.
As a result, the oil / fat composition of Example 2 was the same as the oil / fat composition of the flavor standard product obtained by mixing 50 parts by mass of palm oil and 50 parts by mass of partially hydrogenated oil / fat of palm oil having a peroxide value of 0. It had a sufficient hydrogenated odor flavor. Table 2 shows the trans fatty acid content of a flavor standard product obtained by mixing the oil and fat composition of Example 2, 50 parts by mass of palm oil, and 50 parts by mass of partially hydrogenated oil and fat of palm oil having a peroxide value of 0. It was. The fat and oil composition of Example 2 has a trans fatty acid content as compared with the oil and fat composition of a flavor standard product obtained by mixing 50 parts by weight of palm oil and 50 parts by weight of hydrogenated fat and oil of palm oil having a peroxide value of 0. In spite of the small amount, it had a similar hydrogenated odor flavor.
（油脂組成物の評価３）
過酸化物価０の大豆油の部分水素添加油脂（商品名：大豆硬化油４０、ヨウ素価６７．６、トランス脂肪酸含量４６．１質量％、日清オイリオグループ株式会社）に空気を強制的に吹き込み、過酸化物価の上昇した風味調製油１〜５を調製した。
標準油：過酸化物価０の大豆油の部分水素添加油脂
風味調製油１：標準油に空気を強制的に吹込み過酸化物価を０．１に調製
風味調製油２：標準油に空気を強制的に吹込み過酸化物価を０．２に調製
風味調製油３：標準油に空気を強制的に吹込み過酸化物価を１．０に調製
風味調製油４：標準油に空気を強制的に吹込み過酸化物価を４．８に調製
風味調製油５：標準油に空気を強制的に吹込み過酸化物価を６．８に調製
風味調製油６：標準油に空気を強制的に吹込み過酸化物価を１０．３に調製
パーム油（商品名：精製パーム油、日清オイリオグループ株式会社製）８０質量部と、上記の各風味調製油２０質量部とを、混合し、実施例３〜７の油脂組成物、比較例１の油脂組成物を得た。また、水素添加臭の風味を有する参考例の油脂組成物として、パーム油（商品名：精製パーム油、日清オイリオグループ株式会社製）８０質量部と、上記の標準油２０質量部とを、混合したものを用いた。なお、実施例３〜７の油脂組成物、比較例１の油脂組成物、参考例の油脂組成物のトランス脂肪酸含量は、全て９．２質量％であった。
５人のパネルにて４０℃に加温した各油脂組成物における水素添加臭の風味を評価し、参考例の油脂組成物における水素添加臭の風味と比較した。また、各油脂組成物の酸敗臭の有無についても評価した。結果を表３に示した。
表３から分かるように、実施例３〜７の油脂組成物及び比較例の油脂組成物と参考例の油脂組成物はトランス脂肪酸含量が同じであるにもかかわらず、実施例３〜７の油脂組成物及び比較例１の油脂組成物における水素添加臭の風味は参考例の油脂組成物における水素添加臭の風味よりも強いものであった。なお、比較例１の油脂組成物は、酸敗臭が強いものであった。
(Evaluation of oil and fat composition 3)
Forced air is blown into partially hydrogenated fat and oil of soybean oil with a peroxide value of 0 (trade name: soybean hardened oil 40, iodine value 67.6, trans fatty acid content 46.1% by mass, Nissin Oilio Group Co., Ltd.) Flavor preparation oils 1 to 5 having an increased peroxide value were prepared.
Standard oil: partially hydrogenated oil of soybean oil with a peroxide value of 0 Flavor preparation oil 1: Forced air is blown into the standard oil to adjust the peroxide value to 0.1 Flavor preparation oil 2: Air is forced into the standard oil Blowing peroxide value is adjusted to 0.2. Flavor preparation oil 3: Air is forcibly adjusted to standard oil. Blowing peroxide value is adjusted to 1.0. Flavor preparation oil 4: Air is forced to standard oil. Blowing peroxide value adjusted to 4.8 Flavor preparation oil 5: Forced air into standard oil Blowing peroxide value adjusted to 6.8 Flavor preparation oil 6: Forced air into standard oil Peroxide value adjusted to 10.3
80 parts by mass of palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) and 20 parts by mass of each of the above flavor-adjusted oils were mixed, and the oil and fat compositions of Examples 3 to 7 and Comparative Examples 1 oil and fat composition was obtained. Moreover, as a fat composition of a reference example having a flavor of hydrogenation odor, 80 parts by mass of palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) and 20 parts by mass of the above standard oil, A mixture was used. In addition, the trans fatty-acid content of the oil-fat composition of Examples 3-7, the oil-fat composition of the comparative example 1, and the oil-fat composition of a reference example was all 9.2 mass%.
The flavor of hydrogenated odor in each oil and fat composition heated to 40 ° C. was evaluated by a panel of five people, and compared with the flavor of hydrogenated odor in the oil and fat composition of Reference Example. Moreover, the presence or absence of an acid odor of each oil and fat composition was also evaluated. The results are shown in Table 3.
As can be seen from Table 3, the fats and oil compositions of Examples 3 to 7 and the fats and oil compositions of Comparative Examples and the fat and oil composition of Reference Example have the same trans fatty acid content, but the fats and oils of Examples 3 to 7 are the same. The flavor of the hydrogenated odor in the composition and the oil and fat composition of Comparative Example 1 was stronger than the flavor of the hydrogenated odor in the fat and oil composition of Reference Example. In addition, the fat and oil composition of Comparative Example 1 had a strong acid odor.
（食品の評価１）
パーム油の中融点部（ヨウ素価３５．５、融点３４℃、日清オイリオグループ株式会社社内調製品）８０質量部と、製造後６ヵ月が経過した過酸化物価０．４の菜種油の部分水素添加油脂（商品名：菜種硬化油３４、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％、日清オイリオグループ株式会社製）２０質量部とを、混合し、実施例８の油脂組成物（トランス脂肪酸含量７．５質量％）を得た。また、水素添加臭の風味を有する標準品として、パーム油の中融点部（ヨウ素価３５．５、融点３４℃、日清オイリオグループ株式会社社内調製品）５０質量部と、過酸化物価０の菜種油の部分水素添加油脂（商品名：菜種硬化油３４、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％、日清オイリオグループ株式会社製）５０質量部とを、混合したものを、風味標準品の油脂組成物（トランス脂肪酸含量１８．７質量％）とした。実施例８の油脂組成物又は風味標準品の油脂組成物を用い、表４の配合で常法によりホイップクリームを作成した。
５人のパネルによってホイップクリームの風味を評価した結果、実施例８の油脂組成物を用いて作成したホイップクリームは、風味標準品の油脂組成物を用いて作成したホイップクリームと同程度の十分な水素添加臭の風味を有していた。ホイップクリームに用いた実施例８の油脂組成物は、風味標準品の油脂組成物よりもトランス脂肪酸含量が少ないにもかかわらず、得られるホイップクリームは、同程度の十分な水素添加臭の風味を有していた。
(Evaluation of food 1)
80 parts by mass of the middle melting point of palm oil (iodine value 35.5, melting point 34 ° C., Nisshin Oilio Group Co., Ltd. in-house preparation) and partial hydrogen of rapeseed oil with a peroxide value of 0.4 after 6 months of production The fat and oil composition of Example 8 was mixed with 20 parts by weight of added fat (trade name: hardened rapeseed oil 34, iodine value 74.0, trans fatty acid content 37.3% by mass, manufactured by Nisshin Oilio Group Co., Ltd.). (Trans fatty acid content 7.5 mass%) was obtained. In addition, as a standard product having a hydrogenated odor flavor, 50 parts by mass of a middle melting point of palm oil (iodine value 35.5, melting point 34 ° C., Nisshin Oilio Group Co., Ltd. in-house preparation), and a peroxide value of 0 Rapeseed oil partially hydrogenated fat (trade name: hardened rapeseed oil 34, iodine value 74.0, trans fatty acid content 37.3% by mass, manufactured by Nisshin Oilio Group Co., Ltd.) 50 parts by mass, A standard oil composition (trans fatty acid content: 18.7% by mass) was used. Using the oil / fat composition of Example 8 or the oil / fat composition of the flavor standard product, a whipped cream was prepared by a conventional method with the composition shown in Table 4.
As a result of evaluating the flavor of the whipped cream by a panel of five people, the whipped cream prepared using the oil / fat composition of Example 8 was sufficient as the whipped cream prepared using the oil / fat composition of the flavor standard product. It had a flavor of hydrogenation odor. The fat composition of Example 8 used for the whipped cream has a trans fat content lower than that of the standard flavor oil composition, but the resulting whipped cream has a sufficient hydrogenated odor flavor. Had.
（食品の評価２）
パーム油の中融点部（ヨウ素価４０．５、融点３１℃、日清オイリオグループ株式会社社内調製品）９０質量部と、菜種油の部分水素添加油脂（商品名：菜種硬化油３４、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％、日清オイリオグループ株式会社製）に空気を強制的に吹き込むことで得られた過酸化物価０．１の菜種油の部分水素添加油脂１０質量部とを、混合し、実施例９の油脂組成物（トランス脂肪酸含量３．７質量％）を得た。また、水素添加臭の風味を有する標準品として、パーム油の中融点部（ヨウ素価４０．５、融点３１℃、日清オイリオグループ株式会社社内調製品）７５質量部と、過酸化物価０の菜種油の部分水素添加油脂（商品名：菜種硬化油３４、ヨウ素価７４．０、トランス脂肪酸含量３７．３質量％、日清オイリオグループ株式会社製）２５質量部とを、混合したものを、風味標準品の油脂組成物（トランス脂肪酸含量９．３質量％）とした。市販のから揚げ粉（日清製粉株式会社製）１００質量部に対してガラムマサラを５質量部加えたものを適量塗付した鶏もも肉を、実施例９の油脂組成物又は風味標準品の油脂組成物を用いて１８０℃で４分間フライし、フライドチキンを得た。
５人のパネルによってフライドチキンの風味を評価した結果、実施例９の油脂組成物を用いたフライドチキンは、風味標準品の油脂組成物を用いたフライドチキンと同程度の十分な水素添加臭の風味を有していた。フライに用いた実施例９の油脂組成物は、風味標準品の油脂組成物よりもトランス脂肪酸含量が少ないにもかかわらず、得られるフライドチキンは同程度の十分な水素添加臭の風味を有していた。
(Food rating 2)
90 parts by mass of the middle melting point of palm oil (iodine value 40.5, melting point 31 ° C., Nissin Oilio Group Co., Ltd. in-house preparation) and partially hydrogenated oil of rapeseed oil (trade name: hardened rapeseed oil 34, iodine value 74 0.0, trans fatty acid content 37.3 mass%, manufactured by Nisshin Oilio Group Co., Ltd.) and 10 parts by mass of partially hydrogenated fat and oil of rapeseed oil having a peroxide value of 0.1 obtained by forcibly blowing air To obtain the oil and fat composition of Example 9 (trans fatty acid content 3.7% by mass). In addition, as a standard product having a hydrogenated odor flavor, 75 parts by mass of a middle melting point part of palm oil (iodine value 40.5, melting point 31 ° C., Nisshin Oilio Group Co., Ltd. in-house preparation), and a peroxide value of 0 Rapeseed oil partially hydrogenated fat (trade name: hardened rapeseed oil 34, iodine value 74.0, trans fatty acid content 37.3% by mass, manufactured by Nisshin Oilio Group Co., Ltd.) 25 parts by mass, A standard oil composition (trans fatty acid content: 9.3 mass%) was used. Chicken thigh meat coated with an appropriate amount of 5 parts by weight of garam masala added to 100 parts by weight of commercially available fried flour (Nisshin Flour Milling Co., Ltd.), the fat composition of Example 9 or the fat composition of the flavor standard product Using the product, it was fried at 180 ° C. for 4 minutes to obtain fried chicken.
As a result of evaluating the flavor of fried chicken by a panel of five people, the fried chicken using the oil composition of Example 9 has a sufficient hydrogenated odor equivalent to the fried chicken using the oil composition of the flavor standard product. It had a flavor. Although the oil and fat composition of Example 9 used for frying had less trans fatty acid content than the oil and fat composition of the standard flavor, the resulting fried chicken had a comparable hydrogenated odor flavor. It was.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007265282A JP5506146B2 (en) | 2007-10-11 | 2007-10-11 | Low trans fatty acid oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007265282A JP5506146B2 (en) | 2007-10-11 | 2007-10-11 | Low trans fatty acid oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2009089684A true JP2009089684A (en) | 2009-04-30 |
| JP5506146B2 JP5506146B2 (en) | 2014-05-28 |
Family
ID=40662306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007265282A Expired - Fee Related JP5506146B2 (en) | 2007-10-11 | 2007-10-11 | Low trans fatty acid oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5506146B2 (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011115149A (en) * | 2009-10-30 | 2011-06-16 | Taiyo Yushi Kk | Partially hydrogenated oil and fat, oil and fat composition containing the same and production method thereof |
| JP2011152120A (en) * | 2009-12-28 | 2011-08-11 | Nisshin Oillio Group Ltd | Cooking oil-and-fat composition |
| JP2011188820A (en) * | 2010-03-15 | 2011-09-29 | Kao Corp | Oil-and-fat composition |
| JP2012135231A (en) * | 2010-12-24 | 2012-07-19 | Nisshin Oillio Group Ltd | Oil and fat composition for confectionery and breadmaking |
| JP2012191929A (en) * | 2011-03-02 | 2012-10-11 | Nisshin Oillio Group Ltd | Edible cream |
| WO2012147554A1 (en) * | 2011-04-27 | 2012-11-01 | 日清オイリオグループ株式会社 | Oil and oil-containing food using same |
| JP5083995B1 (en) * | 2011-05-23 | 2012-11-28 | 株式会社Ｊ−オイルミルズ | Oil composition |
| JP5150797B1 (en) * | 2011-08-24 | 2013-02-27 | 株式会社Ｊ−オイルミルズ | Oxidized partially hydrogenated oil |
| JP2013121325A (en) * | 2011-12-09 | 2013-06-20 | Kaneka Corp | Hardened oil flavor imparting agent |
| JP2014054248A (en) * | 2012-08-10 | 2014-03-27 | Kaneka Corp | Partially hydrogenated oil, oil composition including the same, and method for producing the same |
| WO2014077105A1 (en) * | 2012-11-14 | 2014-05-22 | 株式会社Ｊ－オイルミルズ | Fry flavor enhancer |
| WO2014077019A1 (en) * | 2012-11-14 | 2014-05-22 | 株式会社Ｊ－オイルミルズ | Sweetness and/or milk flavor enhancer |
| WO2014167957A1 (en) | 2013-04-10 | 2014-10-16 | 長谷川香料株式会社 | Agent for imparting hardened oil flavor |
| JP2014236677A (en) * | 2013-06-06 | 2014-12-18 | 高砂香料工業株式会社 | Taste improvement agent, and perfume composition containing the taste improvement agent |
| JP2014236672A (en) * | 2013-06-06 | 2014-12-18 | 株式会社Adeka | Hardened flavoring oil |
| CN104247936A (en) * | 2014-08-27 | 2014-12-31 | 北京首诚农业发展有限公司 | Preparation and use method of composite multi-flavor healthy soup base bag |
| JP2018130052A (en) * | 2017-02-14 | 2018-08-23 | 株式会社Adeka | Method for producing flavor-enhancing oil/fat |
| KR20200054986A (en) | 2017-10-02 | 2020-05-20 | 제이-오일 밀스, 인코포레이티드 | Method for preparing fat or oil composition |
| WO2023199790A1 (en) * | 2022-04-13 | 2023-10-19 | 株式会社Ｊ－オイルミルズ | Oil/fat composition for frying, method for producing oil/fat composition for frying, method for producing fried foods, and method for imparting hydrogenation odor on fried foods |
| WO2023199789A1 (en) * | 2022-04-13 | 2023-10-19 | 株式会社Ｊ－オイルミルズ | Hydrogenation odor–imparting agent, fat and oil composition, production method for fat and oil composition, method for imparting hydrogenation odor to food, method for producing fried food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05287296A (en) * | 1992-04-09 | 1993-11-02 | Asahi Denka Kogyo Kk | Edible hardened oil |
| JP2004254588A (en) * | 2003-02-26 | 2004-09-16 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition |
| JP2007215521A (en) * | 2006-02-20 | 2007-08-30 | Nof Corp | Low trans-acid vegetable oil and fat composition |
| WO2008032852A1 (en) * | 2006-09-14 | 2008-03-20 | T. Hasegawa Co., Ltd. | Agent for providing hardened oil flavor |
| JP2009005681A (en) * | 2007-05-29 | 2009-01-15 | Fuji Oil Co Ltd | Oil and fat product for cooking |
-
2007
- 2007-10-11 JP JP2007265282A patent/JP5506146B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05287296A (en) * | 1992-04-09 | 1993-11-02 | Asahi Denka Kogyo Kk | Edible hardened oil |
| JP2004254588A (en) * | 2003-02-26 | 2004-09-16 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition |
| JP2007215521A (en) * | 2006-02-20 | 2007-08-30 | Nof Corp | Low trans-acid vegetable oil and fat composition |
| WO2008032852A1 (en) * | 2006-09-14 | 2008-03-20 | T. Hasegawa Co., Ltd. | Agent for providing hardened oil flavor |
| JP2009005681A (en) * | 2007-05-29 | 2009-01-15 | Fuji Oil Co Ltd | Oil and fat product for cooking |
Cited By (40)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011115149A (en) * | 2009-10-30 | 2011-06-16 | Taiyo Yushi Kk | Partially hydrogenated oil and fat, oil and fat composition containing the same and production method thereof |
| JP2011152120A (en) * | 2009-12-28 | 2011-08-11 | Nisshin Oillio Group Ltd | Cooking oil-and-fat composition |
| JP2011188820A (en) * | 2010-03-15 | 2011-09-29 | Kao Corp | Oil-and-fat composition |
| JP2012135231A (en) * | 2010-12-24 | 2012-07-19 | Nisshin Oillio Group Ltd | Oil and fat composition for confectionery and breadmaking |
| JP2012191929A (en) * | 2011-03-02 | 2012-10-11 | Nisshin Oillio Group Ltd | Edible cream |
| WO2012147554A1 (en) * | 2011-04-27 | 2012-11-01 | 日清オイリオグループ株式会社 | Oil and oil-containing food using same |
| JP5290472B2 (en) * | 2011-04-27 | 2013-09-18 | 日清オイリオグループ株式会社 | Fats and oils and foods containing fats and oils using the same |
| KR101932299B1 (en) | 2011-05-23 | 2018-12-24 | 제이-오일 밀스, 인코포레이티드 | Oil or fat composition |
| US10721942B2 (en) | 2011-05-23 | 2020-07-28 | J-Oil Mills, Inc. | Oil and fat composition |
| CN103547163B (en) * | 2011-05-23 | 2014-11-26 | J-制油株式会社 | Oil or fat composition |
| JP5083995B1 (en) * | 2011-05-23 | 2012-11-28 | 株式会社Ｊ−オイルミルズ | Oil composition |
| WO2012160851A1 (en) * | 2011-05-23 | 2012-11-29 | 株式会社Ｊ－オイルミルズ | Oil or fat composition |
| CN103547163A (en) * | 2011-05-23 | 2014-01-29 | J-制油株式会社 | Oil or fat composition |
| CN103748200A (en) * | 2011-08-24 | 2014-04-23 | J-制油株式会社 | Oxidized partially hydrogenated oil |
| JP5150797B1 (en) * | 2011-08-24 | 2013-02-27 | 株式会社Ｊ−オイルミルズ | Oxidized partially hydrogenated oil |
| CN103748200B (en) * | 2011-08-24 | 2015-07-01 | J-制油株式会社 | Oxidized partially hydrogenated oil |
| KR101905226B1 (en) | 2011-08-24 | 2018-10-05 | 제이-오일 밀스, 인코포레이티드 | Oxidized partially hydrogenated oil |
| RU2598076C2 (en) * | 2011-08-24 | 2016-09-20 | Й-Оил Миллс, Инц. | Oxidized and partially hydrogenated oil or fat |
| US9351502B2 (en) | 2011-08-24 | 2016-05-31 | J-Oil Mills, Inc. | Oxidized and partially hydrogenated oil or fat |
| WO2013027439A1 (en) * | 2011-08-24 | 2013-02-28 | 株式会社Ｊ－オイルミルズ | Oxidized partially hydrogenated oil |
| AU2012298025B2 (en) * | 2011-08-24 | 2015-09-17 | J-Oil Mills, Inc. | Oxidized partially hydrogenated oil |
| JP2013121325A (en) * | 2011-12-09 | 2013-06-20 | Kaneka Corp | Hardened oil flavor imparting agent |
| JP2014054248A (en) * | 2012-08-10 | 2014-03-27 | Kaneka Corp | Partially hydrogenated oil, oil composition including the same, and method for producing the same |
| JP2016187363A (en) * | 2012-11-14 | 2016-11-04 | 株式会社Ｊ−オイルミルズ | Fry flavor promoter |
| CN104780779A (en) * | 2012-11-14 | 2015-07-15 | J-制油株式会社 | Sweetness and/or milk flavor enhancer |
| KR20150083995A (en) * | 2012-11-14 | 2015-07-21 | 제이-오일 밀스, 인코포레이티드 | Sweetness and/or milk flavor enhancer |
| KR102098155B1 (en) | 2012-11-14 | 2020-04-07 | 제이-오일 밀스, 인코포레이티드 | Sweetness and/or milk flavor enhancer |
| WO2014077105A1 (en) * | 2012-11-14 | 2014-05-22 | 株式会社Ｊ－オイルミルズ | Fry flavor enhancer |
| JP5612234B1 (en) * | 2012-11-14 | 2014-10-22 | 株式会社Ｊ−オイルミルズ | Sweetness and / or milk flavor enhancer |
| JP5990276B2 (en) * | 2012-11-14 | 2016-09-07 | 株式会社Ｊ−オイルミルズ | Fried flavor enhancer |
| WO2014077019A1 (en) * | 2012-11-14 | 2014-05-22 | 株式会社Ｊ－オイルミルズ | Sweetness and/or milk flavor enhancer |
| WO2014167957A1 (en) | 2013-04-10 | 2014-10-16 | 長谷川香料株式会社 | Agent for imparting hardened oil flavor |
| KR20150140646A (en) | 2013-04-10 | 2015-12-16 | 하세가와 고오료오 가부시끼가이샤 | Agent for imparting hardened oil flavor |
| JP2014236677A (en) * | 2013-06-06 | 2014-12-18 | 高砂香料工業株式会社 | Taste improvement agent, and perfume composition containing the taste improvement agent |
| JP2014236672A (en) * | 2013-06-06 | 2014-12-18 | 株式会社Adeka | Hardened flavoring oil |
| CN104247936A (en) * | 2014-08-27 | 2014-12-31 | 北京首诚农业发展有限公司 | Preparation and use method of composite multi-flavor healthy soup base bag |
| JP2018130052A (en) * | 2017-02-14 | 2018-08-23 | 株式会社Adeka | Method for producing flavor-enhancing oil/fat |
| KR20200054986A (en) | 2017-10-02 | 2020-05-20 | 제이-오일 밀스, 인코포레이티드 | Method for preparing fat or oil composition |
| WO2023199790A1 (en) * | 2022-04-13 | 2023-10-19 | 株式会社Ｊ－オイルミルズ | Oil/fat composition for frying, method for producing oil/fat composition for frying, method for producing fried foods, and method for imparting hydrogenation odor on fried foods |
| WO2023199789A1 (en) * | 2022-04-13 | 2023-10-19 | 株式会社Ｊ－オイルミルズ | Hydrogenation odor–imparting agent, fat and oil composition, production method for fat and oil composition, method for imparting hydrogenation odor to food, method for producing fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5506146B2 (en) | 2014-05-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5506146B2 (en) | Low trans fatty acid oil composition | |
| JP4905999B2 (en) | Texture improving oil and fat composition | |
| TWI535381B (en) | Oxidized partially hydrogenated oil and fat | |
| JP5464950B2 (en) | Cooking oils and fats | |
| JP4786586B2 (en) | Oil composition for cooking | |
| JP5263770B2 (en) | Oil composition for cooking | |
| JP2011115149A (en) | Partially hydrogenated oil and fat, oil and fat composition containing the same and production method thereof | |
| JP7454501B2 (en) | Oxidized product of palm oil and fat, method for producing oxidized product, method for enhancing sweetness of food, and composition for enhancing sweetness of food | |
| KR20090053955A (en) | Agent for providing hardened oil flavor | |
| JP2009005681A (en) | Oil and fat product for cooking | |
| JP6058927B2 (en) | Oil composition for frying | |
| JP2018130052A (en) | Method for producing flavor-enhancing oil/fat | |
| JP2020103266A (en) | Fat composition for cooking | |
| JP6548873B2 (en) | Fats and oils with suppressed flavor deterioration | |
| JP5312382B2 (en) | Oil composition for cooking | |
| JP2016029920A (en) | Oil and fat composition for fry | |
| JP6211809B2 (en) | Hardened flavor oil | |
| JP2013243958A (en) | Oil and fat composition | |
| TWI837250B (en) | Oil and fat composition for heating and cooking | |
| TW202404473A (en) | Hydrogenated odor imparting agent,oil and fat composition,method for producing oll and fat composition,method for imparting hydrogenated odor to food,and method for producing fried food | |
| JP2023062225A (en) | Oil-and-fat composition for cooking, method for producing oil-and-fat composition for cooking, and method for reducing oiliness of cooked food | |
| WO2020137516A1 (en) | Fat composition for cooking | |
| TW202037273A (en) | Oil and fat composition for heating and cooking | |
| TW202200021A (en) | Method for improving umami, richness and aftertaste of fried food | |
| TW202404474A (en) | Fly oil and fat composition, method of manufacturing fly oil and fat composition, method of manufacturing fly food, and method of imparting hydrogenated odor to food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100928 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110829 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110913 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20111027 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120124 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20120612 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20140204 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140318 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5506146 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |